Gluten-Free Products Market Size, Share & Trends by 2034

Table Of Content

Executive Summary

Research Scope & Segmentation

Research Objectives
Limitations & Assumptions
Market Scope & Segmentation
Currency & Pricing Considered

Market Opportunity Assessment

Emerging Regions / Countries
Emerging Companies
Emerging Applications / End Use

Market Trends

Drivers
Market Warning Factors
Latest Macro Economic Indicators
Geopolitical Impact
Technology Factors

Market Assessment

Porters Five Forces Analysis
Value Chain Analysis

Regulatory Framework

North America
Europe
APAC
Middle East and Africa
LATAM

ESG Trends

Global Gluten-Free Products Market Size Analysis

Global Gluten-Free Products Market Introduction
By Product Type
1. Introduction
  1. Product Type By Value
2. Bakery & Bread
  1. By Value
3. Pasta & Noodles
  1. By Value
4. Cereals & Breakfast Foods
  1. By Value
5. Snacks & Biscuits
  1. By Value
6. Flour & Baking Mixes
  1. By Value
7. Ready Meals & Frozen Foods
  1. By Value
8. Beverages (including gluten-free beers)
  1. By Value
By Form
1. Introduction
  1. Form By Value
2. Dry / Packaged
  1. By Value
3. Fresh / Refrigerated (bread, fresh pasta)
  1. By Value
4. Frozen / Ready-to-heat
  1. By Value
By Ingredient Base
1. Introduction
  1. Ingredient Base By Value
2. Rice-based
  1. By Value
3. Corn-based
  1. By Value
4. Buckwheat / Millet / Sorghum
  1. By Value
5. Legume-based (pea, chickpea)
  1. By Value
6. Mixed composite blends (multi-grain)
  1. By Value
By Distribution Channel
1. Introduction
  1. Distribution Channel By Value
2. Supermarkets / Hypermarkets
  1. By Value
3. Speciality Health Stores / Pharmacies
  1. By Value
4. E-commerce / Marketplaces
  1. By Value
5. Foodservice / Institutional (airlines, hospitals)
  1. By Value
6. Travel Retail / Duty-Free
  1. By Value
By Consumer Segment
1. Introduction
  1. Consumer Segment By Value
2. Clinically required (celiac disease)
  1. By Value
3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
  1. By Value
4. Lifestyle / health-seeking consumers
  1. By Value

North America Market Analysis

Introduction
By Product Type
1. Introduction
  1. Product Type By Value
2. Bakery & Bread
  1. By Value
3. Pasta & Noodles
  1. By Value
4. Cereals & Breakfast Foods
  1. By Value
5. Snacks & Biscuits
  1. By Value
6. Flour & Baking Mixes
  1. By Value
7. Ready Meals & Frozen Foods
  1. By Value
8. Beverages (including gluten-free beers)
  1. By Value
By Form
1. Introduction
  1. Form By Value
2. Dry / Packaged
  1. By Value
3. Fresh / Refrigerated (bread, fresh pasta)
  1. By Value
4. Frozen / Ready-to-heat
  1. By Value
By Ingredient Base
1. Introduction
  1. Ingredient Base By Value
2. Rice-based
  1. By Value
3. Corn-based
  1. By Value
4. Buckwheat / Millet / Sorghum
  1. By Value
5. Legume-based (pea, chickpea)
  1. By Value
6. Mixed composite blends (multi-grain)
  1. By Value
By Distribution Channel
1. Introduction
  1. Distribution Channel By Value
2. Supermarkets / Hypermarkets
  1. By Value
3. Speciality Health Stores / Pharmacies
  1. By Value
4. E-commerce / Marketplaces
  1. By Value
5. Foodservice / Institutional (airlines, hospitals)
  1. By Value
6. Travel Retail / Duty-Free
  1. By Value
By Consumer Segment
1. Introduction
  1. Consumer Segment By Value
2. Clinically required (celiac disease)
  1. By Value
3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
  1. By Value
4. Lifestyle / health-seeking consumers
  1. By Value
U.S.
1. By Product Type
  1. Introduction
    1. Product Type By Value
  2. Bakery & Bread
    1. By Value
  3. Pasta & Noodles
    1. By Value
  4. Cereals & Breakfast Foods
    1. By Value
  5. Snacks & Biscuits
    1. By Value
  6. Flour & Baking Mixes
    1. By Value
  7. Ready Meals & Frozen Foods
    1. By Value
  8. Beverages (including gluten-free beers)
    1. By Value
2. By Form
  1. Introduction
    1. Form By Value
  2. Dry / Packaged
    1. By Value
  3. Fresh / Refrigerated (bread, fresh pasta)
    1. By Value
  4. Frozen / Ready-to-heat
    1. By Value
3. By Ingredient Base
  1. Introduction
    1. Ingredient Base By Value
  2. Rice-based
    1. By Value
  3. Corn-based
    1. By Value
  4. Buckwheat / Millet / Sorghum
    1. By Value
  5. Legume-based (pea, chickpea)
    1. By Value
  6. Mixed composite blends (multi-grain)
    1. By Value
4. By Distribution Channel
  1. Introduction
    1. Distribution Channel By Value
  2. Supermarkets / Hypermarkets
    1. By Value
  3. Speciality Health Stores / Pharmacies
    1. By Value
  4. E-commerce / Marketplaces
    1. By Value
  5. Foodservice / Institutional (airlines, hospitals)
    1. By Value
  6. Travel Retail / Duty-Free
    1. By Value
5. By Consumer Segment
  1. Introduction
    1. Consumer Segment By Value
  2. Clinically required (celiac disease)
    1. By Value
  3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
    1. By Value
  4. Lifestyle / health-seeking consumers
    1. By Value
Canada

Europe Market Analysis

Introduction
By Product Type
1. Introduction
  1. Product Type By Value
2. Bakery & Bread
  1. By Value
3. Pasta & Noodles
  1. By Value
4. Cereals & Breakfast Foods
  1. By Value
5. Snacks & Biscuits
  1. By Value
6. Flour & Baking Mixes
  1. By Value
7. Ready Meals & Frozen Foods
  1. By Value
8. Beverages (including gluten-free beers)
  1. By Value
By Form
1. Introduction
  1. Form By Value
2. Dry / Packaged
  1. By Value
3. Fresh / Refrigerated (bread, fresh pasta)
  1. By Value
4. Frozen / Ready-to-heat
  1. By Value
By Ingredient Base
1. Introduction
  1. Ingredient Base By Value
2. Rice-based
  1. By Value
3. Corn-based
  1. By Value
4. Buckwheat / Millet / Sorghum
  1. By Value
5. Legume-based (pea, chickpea)
  1. By Value
6. Mixed composite blends (multi-grain)
  1. By Value
By Distribution Channel
1. Introduction
  1. Distribution Channel By Value
2. Supermarkets / Hypermarkets
  1. By Value
3. Speciality Health Stores / Pharmacies
  1. By Value
4. E-commerce / Marketplaces
  1. By Value
5. Foodservice / Institutional (airlines, hospitals)
  1. By Value
6. Travel Retail / Duty-Free
  1. By Value
By Consumer Segment
1. Introduction
  1. Consumer Segment By Value
2. Clinically required (celiac disease)
  1. By Value
3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
  1. By Value
4. Lifestyle / health-seeking consumers
  1. By Value
U.K.
1. By Product Type
  1. Introduction
    1. Product Type By Value
  2. Bakery & Bread
    1. By Value
  3. Pasta & Noodles
    1. By Value
  4. Cereals & Breakfast Foods
    1. By Value
  5. Snacks & Biscuits
    1. By Value
  6. Flour & Baking Mixes
    1. By Value
  7. Ready Meals & Frozen Foods
    1. By Value
  8. Beverages (including gluten-free beers)
    1. By Value
2. By Form
  1. Introduction
    1. Form By Value
  2. Dry / Packaged
    1. By Value
  3. Fresh / Refrigerated (bread, fresh pasta)
    1. By Value
  4. Frozen / Ready-to-heat
    1. By Value
3. By Ingredient Base
  1. Introduction
    1. Ingredient Base By Value
  2. Rice-based
    1. By Value
  3. Corn-based
    1. By Value
  4. Buckwheat / Millet / Sorghum
    1. By Value
  5. Legume-based (pea, chickpea)
    1. By Value
  6. Mixed composite blends (multi-grain)
    1. By Value
4. By Distribution Channel
  1. Introduction
    1. Distribution Channel By Value
  2. Supermarkets / Hypermarkets
    1. By Value
  3. Speciality Health Stores / Pharmacies
    1. By Value
  4. E-commerce / Marketplaces
    1. By Value
  5. Foodservice / Institutional (airlines, hospitals)
    1. By Value
  6. Travel Retail / Duty-Free
    1. By Value
5. By Consumer Segment
  1. Introduction
    1. Consumer Segment By Value
  2. Clinically required (celiac disease)
    1. By Value
  3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
    1. By Value
  4. Lifestyle / health-seeking consumers
    1. By Value
Germany
France
Spain
Italy
Russia
Nordic
Benelux
Rest of Europe

APAC Market Analysis

Introduction
By Product Type
1. Introduction
  1. Product Type By Value
2. Bakery & Bread
  1. By Value
3. Pasta & Noodles
  1. By Value
4. Cereals & Breakfast Foods
  1. By Value
5. Snacks & Biscuits
  1. By Value
6. Flour & Baking Mixes
  1. By Value
7. Ready Meals & Frozen Foods
  1. By Value
8. Beverages (including gluten-free beers)
  1. By Value
By Form
1. Introduction
  1. Form By Value
2. Dry / Packaged
  1. By Value
3. Fresh / Refrigerated (bread, fresh pasta)
  1. By Value
4. Frozen / Ready-to-heat
  1. By Value
By Ingredient Base
1. Introduction
  1. Ingredient Base By Value
2. Rice-based
  1. By Value
3. Corn-based
  1. By Value
4. Buckwheat / Millet / Sorghum
  1. By Value
5. Legume-based (pea, chickpea)
  1. By Value
6. Mixed composite blends (multi-grain)
  1. By Value
By Distribution Channel
1. Introduction
  1. Distribution Channel By Value
2. Supermarkets / Hypermarkets
  1. By Value
3. Speciality Health Stores / Pharmacies
  1. By Value
4. E-commerce / Marketplaces
  1. By Value
5. Foodservice / Institutional (airlines, hospitals)
  1. By Value
6. Travel Retail / Duty-Free
  1. By Value
By Consumer Segment
1. Introduction
  1. Consumer Segment By Value
2. Clinically required (celiac disease)
  1. By Value
3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
  1. By Value
4. Lifestyle / health-seeking consumers
  1. By Value
China
1. By Product Type
  1. Introduction
    1. Product Type By Value
  2. Bakery & Bread
    1. By Value
  3. Pasta & Noodles
    1. By Value
  4. Cereals & Breakfast Foods
    1. By Value
  5. Snacks & Biscuits
    1. By Value
  6. Flour & Baking Mixes
    1. By Value
  7. Ready Meals & Frozen Foods
    1. By Value
  8. Beverages (including gluten-free beers)
    1. By Value
2. By Form
  1. Introduction
    1. Form By Value
  2. Dry / Packaged
    1. By Value
  3. Fresh / Refrigerated (bread, fresh pasta)
    1. By Value
  4. Frozen / Ready-to-heat
    1. By Value
3. By Ingredient Base
  1. Introduction
    1. Ingredient Base By Value
  2. Rice-based
    1. By Value
  3. Corn-based
    1. By Value
  4. Buckwheat / Millet / Sorghum
    1. By Value
  5. Legume-based (pea, chickpea)
    1. By Value
  6. Mixed composite blends (multi-grain)
    1. By Value
4. By Distribution Channel
  1. Introduction
    1. Distribution Channel By Value
  2. Supermarkets / Hypermarkets
    1. By Value
  3. Speciality Health Stores / Pharmacies
    1. By Value
  4. E-commerce / Marketplaces
    1. By Value
  5. Foodservice / Institutional (airlines, hospitals)
    1. By Value
  6. Travel Retail / Duty-Free
    1. By Value
5. By Consumer Segment
  1. Introduction
    1. Consumer Segment By Value
  2. Clinically required (celiac disease)
    1. By Value
  3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
    1. By Value
  4. Lifestyle / health-seeking consumers
    1. By Value
Korea
Japan
India
Australia
Singapore
Taiwan
South East Asia
Rest of Asia-Pacific

Middle East and Africa Market Analysis

Introduction
By Product Type
1. Introduction
  1. Product Type By Value
2. Bakery & Bread
  1. By Value
3. Pasta & Noodles
  1. By Value
4. Cereals & Breakfast Foods
  1. By Value
5. Snacks & Biscuits
  1. By Value
6. Flour & Baking Mixes
  1. By Value
7. Ready Meals & Frozen Foods
  1. By Value
8. Beverages (including gluten-free beers)
  1. By Value
By Form
1. Introduction
  1. Form By Value
2. Dry / Packaged
  1. By Value
3. Fresh / Refrigerated (bread, fresh pasta)
  1. By Value
4. Frozen / Ready-to-heat
  1. By Value
By Ingredient Base
1. Introduction
  1. Ingredient Base By Value
2. Rice-based
  1. By Value
3. Corn-based
  1. By Value
4. Buckwheat / Millet / Sorghum
  1. By Value
5. Legume-based (pea, chickpea)
  1. By Value
6. Mixed composite blends (multi-grain)
  1. By Value
By Distribution Channel
1. Introduction
  1. Distribution Channel By Value
2. Supermarkets / Hypermarkets
  1. By Value
3. Speciality Health Stores / Pharmacies
  1. By Value
4. E-commerce / Marketplaces
  1. By Value
5. Foodservice / Institutional (airlines, hospitals)
  1. By Value
6. Travel Retail / Duty-Free
  1. By Value
By Consumer Segment
1. Introduction
  1. Consumer Segment By Value
2. Clinically required (celiac disease)
  1. By Value
3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
  1. By Value
4. Lifestyle / health-seeking consumers
  1. By Value
UAE
1. By Product Type
  1. Introduction
    1. Product Type By Value
  2. Bakery & Bread
    1. By Value
  3. Pasta & Noodles
    1. By Value
  4. Cereals & Breakfast Foods
    1. By Value
  5. Snacks & Biscuits
    1. By Value
  6. Flour & Baking Mixes
    1. By Value
  7. Ready Meals & Frozen Foods
    1. By Value
  8. Beverages (including gluten-free beers)
    1. By Value
2. By Form
  1. Introduction
    1. Form By Value
  2. Dry / Packaged
    1. By Value
  3. Fresh / Refrigerated (bread, fresh pasta)
    1. By Value
  4. Frozen / Ready-to-heat
    1. By Value
3. By Ingredient Base
  1. Introduction
    1. Ingredient Base By Value
  2. Rice-based
    1. By Value
  3. Corn-based
    1. By Value
  4. Buckwheat / Millet / Sorghum
    1. By Value
  5. Legume-based (pea, chickpea)
    1. By Value
  6. Mixed composite blends (multi-grain)
    1. By Value
4. By Distribution Channel
  1. Introduction
    1. Distribution Channel By Value
  2. Supermarkets / Hypermarkets
    1. By Value
  3. Speciality Health Stores / Pharmacies
    1. By Value
  4. E-commerce / Marketplaces
    1. By Value
  5. Foodservice / Institutional (airlines, hospitals)
    1. By Value
  6. Travel Retail / Duty-Free
    1. By Value
5. By Consumer Segment
  1. Introduction
    1. Consumer Segment By Value
  2. Clinically required (celiac disease)
    1. By Value
  3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
    1. By Value
  4. Lifestyle / health-seeking consumers
    1. By Value
Turkey
Saudi Arabia
South Africa
Egypt
Nigeria
Rest of MEA

LATAM Market Analysis

Introduction
By Product Type
1. Introduction
  1. Product Type By Value
2. Bakery & Bread
  1. By Value
3. Pasta & Noodles
  1. By Value
4. Cereals & Breakfast Foods
  1. By Value
5. Snacks & Biscuits
  1. By Value
6. Flour & Baking Mixes
  1. By Value
7. Ready Meals & Frozen Foods
  1. By Value
8. Beverages (including gluten-free beers)
  1. By Value
By Form
1. Introduction
  1. Form By Value
2. Dry / Packaged
  1. By Value
3. Fresh / Refrigerated (bread, fresh pasta)
  1. By Value
4. Frozen / Ready-to-heat
  1. By Value
By Ingredient Base
1. Introduction
  1. Ingredient Base By Value
2. Rice-based
  1. By Value
3. Corn-based
  1. By Value
4. Buckwheat / Millet / Sorghum
  1. By Value
5. Legume-based (pea, chickpea)
  1. By Value
6. Mixed composite blends (multi-grain)
  1. By Value
By Distribution Channel
1. Introduction
  1. Distribution Channel By Value
2. Supermarkets / Hypermarkets
  1. By Value
3. Speciality Health Stores / Pharmacies
  1. By Value
4. E-commerce / Marketplaces
  1. By Value
5. Foodservice / Institutional (airlines, hospitals)
  1. By Value
6. Travel Retail / Duty-Free
  1. By Value
By Consumer Segment
1. Introduction
  1. Consumer Segment By Value
2. Clinically required (celiac disease)
  1. By Value
3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
  1. By Value
4. Lifestyle / health-seeking consumers
  1. By Value
Brazil
1. By Product Type
  1. Introduction
    1. Product Type By Value
  2. Bakery & Bread
    1. By Value
  3. Pasta & Noodles
    1. By Value
  4. Cereals & Breakfast Foods
    1. By Value
  5. Snacks & Biscuits
    1. By Value
  6. Flour & Baking Mixes
    1. By Value
  7. Ready Meals & Frozen Foods
    1. By Value
  8. Beverages (including gluten-free beers)
    1. By Value
2. By Form
  1. Introduction
    1. Form By Value
  2. Dry / Packaged
    1. By Value
  3. Fresh / Refrigerated (bread, fresh pasta)
    1. By Value
  4. Frozen / Ready-to-heat
    1. By Value
3. By Ingredient Base
  1. Introduction
    1. Ingredient Base By Value
  2. Rice-based
    1. By Value
  3. Corn-based
    1. By Value
  4. Buckwheat / Millet / Sorghum
    1. By Value
  5. Legume-based (pea, chickpea)
    1. By Value
  6. Mixed composite blends (multi-grain)
    1. By Value
4. By Distribution Channel
  1. Introduction
    1. Distribution Channel By Value
  2. Supermarkets / Hypermarkets
    1. By Value
  3. Speciality Health Stores / Pharmacies
    1. By Value
  4. E-commerce / Marketplaces
    1. By Value
  5. Foodservice / Institutional (airlines, hospitals)
    1. By Value
  6. Travel Retail / Duty-Free
    1. By Value
5. By Consumer Segment
  1. Introduction
    1. Consumer Segment By Value
  2. Clinically required (celiac disease)
    1. By Value
  3. Self-reported intolerance / NCGS (non-celiac gluten sensitivity)
    1. By Value
  4. Lifestyle / health-seeking consumers
    1. By Value
Mexico
Argentina
Chile
Colombia
Rest of LATAM

Competitive Landscape

Gluten-Free Products Market Share By Players
M&A Agreements & Collaboration Analysis

Market Players Assessment

General Mills
1. Overview
2. Business Information
3. Revenue
4. ASP
5. SWOT Analysis
6. Recent Developments
Barilla
Schär (Schar)
Kellanova (Kellogg)
Nestlé
Kraft Heinz
Siete Foods
Bob’s Red Mill
King Arthur Baking
Bfree
Goodles
Arnott’s
Conagra Brands
Mondelez
Ecotone/Isola Bio
Jovial

Research Methodology

Research Data
1. Secondary Data
  1. Major secondary sources
  2. Key data from secondary sources
2. Primary Data
  1. Key data from primary sources
  2. Breakdown of primaries
3. Secondary And Primary Research
  1. Key industry insights
Market Size Estimation
1. Bottom-Up Approach
2. Top-Down Approach
3. Market Projection
Research Assumptions
1. Assumptions
Limitations
Risk Assessment